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Old 04-14-2011, 10:55 AM   #21
discooby
 
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I had no luck in boiling them and then fitting them. Boiling just made them very soft and when cooled they went back as they were. I have one cap which is sort-of tight that I’m using on a Dunkelweizen… ferment was vicious first two days; I used a blow-off on the cap and it held. The ‘other’ cap seems too loose to use.

Where are these made?!? I love the idea, I love the extra 0.25” head space, but who’s the person responsible for quality control?!? It’s obvious that these are a hit-or-miss product. Better just to bring your whole glass carboy collection inside your LHBS and try-em-on!?! Stupid Carboy Caps!

Are these patented?!?

 
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Old 04-14-2011, 01:59 PM   #22
smizak
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Zombie thread.

I use the purple ones made for a 6.5 gal. acid carboy. The 5 gallon ones are orange. At least at my LHBS. I've never had trouble with them leaking, in fact, if it's below 60F those damn things will take your fingernails off trying to remove them.
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Old 04-14-2011, 02:07 PM   #23
Yooper
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Quote:
Originally Posted by smizak View Post
Zombie thread.

I use the purple ones made for a 6.5 gal. acid carboy. The 5 gallon ones are orange. At least at my LHBS. I've never had trouble with them leaking, in fact, if it's below 60F those damn things will take your fingernails off trying to remove them.
I have several, and I thought they were great. Until I used them for wine in a 5 gallon carboy (orange cap). In less than 4 months, I had a slightly oxidized chokecherry wine in one carboy. It seemed to fit quite well, but apparently not as well as I thought!

So, I'd use them for beer and short term wines- but never again for a longer time!
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Old 04-14-2011, 02:30 PM   #24
smizak
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Quote:
Originally Posted by Yooper View Post
I have several, and I thought they were great. Until I used them for wine in a 5 gallon carboy (orange cap). In less than 4 months, I had a slightly oxidized chokecherry wine in one carboy. It seemed to fit quite well, but apparently not as well as I thought!

So, I'd use them for beer and short term wines- but never again for a longer time!
I wouldn't either. I actually have heard Jamil Zainasheff say that he uses those caps when aging Flanders beers, they leak the perfect amount of O2 in without being too vinegary.
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Old 04-14-2011, 06:46 PM   #25
IceFisherChris
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Some tin foil squeezed around the neck of a carboy is all you need.

 
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Old 04-14-2011, 07:07 PM   #26
smizak
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Quote:
Originally Posted by IceFisherChris View Post
Some tin foil squeezed around the neck of a carboy is all you need.
The problem I have with that, especially if the beer is gonna be in the fermenter any appreciable amount of time, is eventually the CO2 pressure will equalize and air will begin to diffuse into the headspace. Oxidation sucks. With minimum a stopper or carboy cap with an airlock, they tend to hold a slight amount of positive pressure and will allow far less oxygen in.
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